Sour Cream Lines the Road to Chicken Enchilada Ecstasy

That's right- sour cream is not just a side that is served with Enchiladas. It is now a main ingredient.  As you may have been able to access, the majority of my recipes seem to contribute to higher cholesterol and/or significant weight gain. Well, this dish is no exception! It has all my favorite ingredients:  Cheese, sour cream, some hot peppers, butt rub and chicken. You start out grillin and end up baking! I have made it several times with varying degrees of hotness. But it is always hot! I realize that some people may not like to burn their tongue and sweat buckets like I do so make this as spicy as you like by using mild green chile peppers or a mix of hot peppers. In the last batch I cooked up I used a mild pablano pepper plus a habanera, two banana peppers and a few jalapenos.  It did have a bite to it but no ER visits were required! Now for the chicken, you can do it two ways. I have prepared beer can chicken and used it or if I am feeling a little lazy or rushed for time, I prepare boneless chicken breasts  coated in my favorite barbeque seasoning, Butt Rub, on the grill.

Ingredients:

5 cups grilled boneless shredded chicken breasts- 3 to 4 breasts

3 cups grated cheese: Cheddar and Monterey Jack although being the cheesy person I am I use 4 cups

1 medium sized onion, diced

3 cups of whatever types of diced peppers you want: mild to hot

16 oz of fire roasted tomatoes (drained)

1 pint of sour cream (you can use reduced fat if you like)

12 (6 inch) tortillas

Condiments:

Green tomatillo salsa (I like Jardine's)

Red salsa (Again I recommend Jardines Texas Salsa)

Shredded lettuce

Ok, let's get grillin. Prepare your grill. As always I use charcoal and for this I used the direct method.  I coat my boneless chicken breast, front and back, with some Butt Rub and place of the grill for about 10 minutes on each side. See, quick and easy! After it cools, shred it!

Now, preheat your oven to 400 degrees. In a pot, mix your chicken, 1 cup cheese (again I use about 2 cups) peppers, onions, fire roasted tomatoes and cook over low heat until hot.

In a 9x11 baking dish, spread 1 cup of sour cream evenly in the bottom of the dish. On a separate plate, place a tortilla on it and spoon in the chicken mix from the pot. Roll up you tortilla and place it seam side down. Do that with the remaining tortillas. Spoon the remaining chicken mixture on top of the tortillas and then cover with sour cream. Sprinkle with cheese and bake for 30 minutes. Feeds 6 very happy people. I serve this dish with shredded lettuce, and the red and green salsas.

Enjoy!!!!!

And see you next time when we will be using more butt rub and pulling tender juicy barbeque pork!!!

Good Grillin & Chillin!  Until Next Time………..